2 (8 oz) pkg. softened cream cheese
2 cups sugar
1 (16 oz) container cool whip
2 deep dish graham cracker crumb crusts
2 cans each of pie filling (flavor to your choice; we like blueberry and cherry)
In a small bowl mix together softened cream cheese and sugar until smooth. Fold in cool whip. Divide batter evenly and pour into pie shells. Top each pie with canned pie filling. Chill for 1-2 hours. Serve chilled.
Yields: 2 pies
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